A fresh tomato salad is the perfect side dish to any meal.
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 4 large field or heirloom tomatoes
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons grainy Dijon mustard
- 1/2 teaspoon honey
- Kosher or flaky sea salt and freshly ground black pepper
- 1 small handful parsley, basil, tarragon and/or chives
- 4.4 to 5.3 ounce (125 to 150 grams) extra-aged white Cheddar, broken into small chunks
- Crusty bread, for serving
Instructions
- Core the tomatoes and cut each into wedges. Remove the skin from 2 wedges with a paring knife and add to a small food processor or smoothie blender. Add in the oil, vinegar, mustard and honey and blitz until smooth. Season to taste with salt and pepper.
- Roughly chop the herbs and add to a large bowl along with the remaining tomatoes and gently toss with the tomato vinaigrette. Transfer the tomatoes to a serving platter and scatter with the cheese.
- Season with more salt and pepper and serve with thick slices of crusty bread.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 179 |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 7 g |
| Cholesterol | 23 mg |
| Sodium | 297 mg |
Reviews
Wonderful recipe especially when tomatoes are in season.